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Unleavened bread

Unleavened bread

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Because I didn't feel like leavening, I said to try if it works, and it worked, it turned out great!

  • 500 gr flour
  • a pinch of salt
  • 500 ml of warm water
  • 25 gr of fresh yeast
  • 2 tablespoons oil

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Unleavened bread:

Put the flour and salt in the bowl.

Dissolve the yeast in a little warm water and pour over the flour. Put water in turn, until we get a dough that can be stretched.

At the end, add the oil and incorporate it into the shell.

Divide the crust in two and bake for 40-50 minutes, at the right heat.

Tips sites


You can put seeds, sesame.

The state targets only liturgical practices specific to the Eastern Churches. The call of the Romanian expert to the OSCE

The next period will require a lot of calm and especially the joint effort of the state, religious denominations, the press and the public to understand on the one hand that any aggression against religious freedom can have very harmful effects in the long run, and on the other. on the other hand, we are all responsible not only for post-pandemic social reconstruction, but also for contributing to the consolidation of social capital, which is so vital in times of crisis.

In a democratic and rule-of-law political regime, the state's policies on religious life must be generated neither by an excess of church protectionism nor by exacerbated secularism, but by the principle of religious freedom. When the state regulates religious life, it must have as a priority the access of citizens to the exercise of religious freedom, both in its private dimension (forum internum) as well as in its external or associative dimension (forum externum).

According to international standards (UN, OSCE, EU, Office for International Religious Freedom within the US State Department, etc.), states cannot suspend religious freedom either in a state of war or in a state of emergency, it is shown in Apel Cătălin raiu , PhD in political science.

Get ready for Easter: Lamb!

Each people has its own recipe, enriched with some spices specific to the area, and if you make an Easter trip around the world, you will meet wonderful lamb dishes, prepared with a lot of passion.

But where does this tradition of lamb eaten at Easter come from?

It is said that prayers for the blessing of lambs date back to the seventh century, but before that, lambs were sacrificed because they were pure and innocent.

The Passover lamb is considered a "holy sacrifice" and represents Jesus himself who was sacrificed on the cross for us.

In the country, only male lambs are slaughtered, newborns, so innocent, emphasizing the righteousness of Christ at the time of Judgment and Crucifixion.

Eating the lamb at the Passover meal symbolizes our very participation in the Lord's Supper.

Lamb should be eaten with unleavened bread, because in the Bible the dough symbolizes sin and corruption, and the Passover supper should be the way back to purity, faith, and truth.

There are endless ways to prepare Easter lamb for a perfect meal. In the country, most of the time, a thick lamb soup is made, a lamb stew (a stew with onions and green garlic) and a grilled lamb rib steak.

But international cuisine offers us a variety of ways to prepare this delicious meat. If you still haven't decided how to cook the lamb.

This year, here are some easy-to-practice Easter recipes:

A history of sandwich & # 8211 a popular food all over the world


Every day, more is consumed sandwiches than people are on earth. This should not surprise us since the sandwich is a perfect dish. It is portable, can be interpreted in countless ways, from the simplest to the very complicated.

The sandwich as we know it now has been popularized in England in the eighteenth century by John Montagu, the fourth Earl of Sandwich. The legend and at the same time a fact supported by historians is that Montagu had a very big problem with gambling, which is why he spent countless hours at the table.

During a very long game, Montagu asked the cook to prepare something that could be eaten without having to get up from the game table and without getting dirty. This is how the sandwich was born. Mantagu was so pleased with the new creation that he chose to consume it constantly. As time went on, the sandwich became more and more popular in London society and eventually took the earl's name.

Certainly John Montagu's chef was not the first to think of putting a filling between two slices of bread. Moreover, we know exactly where Mantagu's chef got the idea for this creation. Montagu had traveled around the Mediterranean where the Turks and Greeks served sauces, cheeses and meats that were all placed between layers of bread. With great certainty, the chef was inspired by all this when he prepared this new dish.

It is difficult to know exactly where the sandwich concept first appeared. Farm workers in rural France they ate meat between two pieces of bread long before this dish received a name.

The earliest form of this dish seems to be Korech or the Hillel Sandwich that is eaten during Lent. Hillel the Elder, a Jewish rabbi and leader who lived in Jerusalem in the 1st century B.C., suggested the consumption of bitter herbs and nuts between slices of unleavened bread. The herbs symbolized the bitterness of slavery and the bread resembled the hastily made cake of the ancient Israelites as they fled Egypt. Hillel's simple recommendation may indicate that this was a way of serving food already popular in the Middle East.

Montagu's creation took off immediately. Just a few months later, a man named Edward Gibbon mentions the sandwich in a journal entry where he writes that he saw it in a restaurant twenty or thirty of the most important people of the kingdom already eating the famous sandwich.

In the late 1700s, the French writer Pierre Jean Grosley recorded his observations of English life in a book called London. In this book, he mentions what happened to John Montagu and the appearance of the sandwich. In 1773, the word sandwich was first used in a recipe in a British cookbook.

By the time the Civil War began, the sandwich had already become a well-established product on the English market. However, in United States of America the first mention of a sandwich appears only in 1815. At that time, the most popular version of the sandwich was not the one with ham or turkey, but the one with language.

At that time the filling was no longer limited to meat, the recipes requiring a variety of things that included cheeses, fruits, crustaceans, hazelnuts and mushrooms. The years following the Civil War witnessed an increase in the consumption of sandwiches, which can be found anywhere, from the most elegant restaurants to the taverns frequented by the working class. By the end of the 19th century, sandwiches had acquired new names for their many and varied forms.

In the late 1920s, when Gustav Papendick invented it a way of slicing and wrapping bread, sandwiches have become interesting for a new social category. Mothers could make a sandwich without having to slice bread and children could prepare their meals safely without having to use a knife.

The portability and ease with which a sandwich could be prepared caught on in most families and the sandwich became associated with everyone's lunches.

John Montagu's legacy lives on today, being more than a name. A descendant of John Montagu, Orlando Montagu, founded a sandwich chain called Earl of Sandwich. The menu includes a tribute to the first sandwich called Original 1762. The sandwich includes fried beef, cheddar cheese and a radish sauce, all served in a warm loaf.

At the moment, sandwiches are popular all over the world and it seems that each region has adapted the concept according to preferences. Into the Cuba, the restaurants serve ham and cheese on Cuban bread. Into the Middle East, falafel or shaworma are the choice of fast food. Into the France, Croque Monsieur or Croque Madame can be found in most restaurants. Into the Italy, panino sandwiches are common at every step. Sandwiches come in a wide variety, making them one of the most popular dishes.

Bread without kneading the simplest recipe

I love homemade bread, fluffy, flavorful, fresh out of the oven! I always make homemade bread, I have all kinds of bread recipes, buns, pretzels, croissants and other delicious fluff and I really like kneading dough. But lately there is a big iures on Facebook, everyone makes homemade bread without kneading.

I looked at several recipes and there are quantities like: 630 g, 315 g, 18 g, 540 g & hellip To be honest, I don't like such recipes at all, which give everything by the gram. Not all housewives have electronic scales that weigh everything per gram, or graduated cups per milligram. I generally cook from the eyes, I appreciate what I put, I have very few recipes where I weigh the ingredients.

So I made dough from a kilogram of flour and I made the dough from the eyes, as far as I know.

On the blog you can find other bread recipes or ways you can use bread, I leave below only a few recipes, to see:

This is the end result: a 1.6 kilogram loaf. & # 128578

This is the bread turned on its back, it is the bottom of the bread, to see how beautiful it has grown:

In short, it is a very good bread, easy to prepare, it is a simple recipe and with sure success even for a housewife who does not know how to knead dough.

This dough can be kept cold for a maximum of 5 days and can be used for pizza, bread, pretzels, donuts, cakes, langos, croissants filled with walnuts, jam, etc.

I gave the recipe using 1 kg of flour, with ingredients that are easy to weigh and measure and I wrote down the observations during the preparation. & # 128578

I hope they use it and I am waiting for impressions and pictures with bread.

More recipes with bread, buns and other fluffy goodies, all explained step by step, you can find on the blog, in the section pastry, bread & ndash see here.

I recommend you try the unleavened bread recipe, baked in a bag. See below what it looks like.

Yeast-free pita & # 8211 the best alternative to commercial bread!

We present you a delicious pita recipe, without yeast. From just 4 simple and affordable ingredients you get some particularly delicious and flavorful cakes. They have a space in the middle, perfect to be filled with salami, cheese or even your favorite salad. It is a very good choice if you have decided to diversify the menu every day.



1. Sift the flour into a deeper bowl.

2. Dissolve the salt in warm water.

3. Make a hole in the flour. Pour hot water with salt and oil into the obtained space.

5. Wrap the dough in cling film and let it rest for 20 minutes.

6. Divide the dough into 8 equal parts.

7. Roll out each portion of dough into a cake. Let them rest for a few minutes.

8. Put a dry pan on the fire.

9. Lubricate the work surface with oil.

10. Roll out each portion of dough into a thin cake (about 16 cm in diameter).

11. Arrange the cake in the hot pan.

12. When bubbles appear on the surface of the cake, turn it over. Turn it over again when it starts to swell.

Lasagna - a dish prepared all over the world

Lasagna is one of the most famous Italian dishes with a long and interesting history of origin. There are several myths about the origin of lasagna, but the main theory indicates a Greek dish. The word "lasagna" comes from the Greek word "laganon" and was used to name a flat sheet of dough cut into wide strips. "Lagana" is still used and means unleavened thin bread.

Another theory says that "lasagna" comes from the Greek word "lasana" or "lasanon" meaning "pirostrie - pot with support on 3 legs" or "night pot".

The Romans Latinized the name of the food and told it lasanum, which quickly became a food of the simple, poor people.

Initially, the Italians used the word to refer to the vessel in which lasagna is made and later, they took this name to name this dish, becoming a traditional brand of their country.

Lasagna is an Italian dish, which contains special layers of pasta for this dish, ragu sauce and bechamel sauce, then cheese for au gratin. According to Italians, 5 is the ideal number of layers in this dish. However, their number may vary depending on preferences.

The secret is sauce. The sauce is characteristic for lasagna Ragu, a meat sauce with onion, celery, carrot, grated, chopped and hardened, then left to boil for a long time with tomato sauce and meat sauce. Spices according to taste and resistance. In order to prepare a divine sauce, it must have a bright red color and contain equal amounts of beef and pork.

Another widely used lasagna sauce is bechamel, a white sauce, based on butter, milk and flour.

In Italy, depending on the region, there are several variants. In some areas, especially in the southern regions, the sauce is plain tomato or Ragu, while in other areas, especially in northern Italy, bechamel sauce is used.

Lasagna Verdi means "green lasagna", indicating that it incorporates pasta with greens, usually spinach, and "Lasagna la forno" refers to the way it is prepared in the oven.

Kiwi diet means detoxification and weight loss! Get rid of a pound a day

The holidays are long over, but the pounds have remained visible where you would not have wanted: on the abdomen, hands and thighs. But the kiwi diet helps you to quickly lose everything you have accumulated.

Here's what to eat on this diet:

Breakfast is the same every day. Tea with orange juice or half a cup of barley coffee, two slices of barley bread, two teaspoons of diet jam or a teaspoon of honey, 3 kiwis and a glass of fresh pineapple juice.

450 grams of mixed fruit (no bananas, grapes or figs), 5 kiwis crushed with a blender, a glass of diuretic tea.

an orange and two slices of rice, a glass of herbal tea or a sugar-free coffee.

A salad of fennel and tomatoes, 150 grams of chicken breast with sour cream and curry, boiled vegetables, sprinkled with a few drops of lemon, 3 kiwis.

100 grams of boiled beef, a vegetable salad, a kiwi smoothie and a herbal diuretic tea.

2 slices of wholemeal bread, a cup of tea or coffee without sugar.

Cinnamon-flavored pumpkin cream, a glass of kiwi paste, two slices of bread and a salad.


60 grams of whole wheat spaghetti with cherry tomatoes, a plate of cooked or grilled vegetables, 2 kiwis, a diuretic tea.

125 grams of yogurt, tea or coffee without sugar.

200 grams of grilled chicken breast with a carrot and fennel salad, sour cream and kiwi sauce, 40 grams of unleavened bread.

100 grams of cheese with 200 grams of boiled green beans and two tomatoes, 2 kiwis and a pink, herbal diuretic grapefruit.

1 packet of whole wheat biscuits, unsweetened tea or coffee.

Vegetable soup with basil (without potatoes or dried beans), 200 grams of grilled or steamed salmon fillets sprinkled with a few drops of lemon, two boiled potatoes (50 g).

50 grams of fusilli with tuna in its own juice, 200 grams of lettuce and cucumber, a diuretic ones.

A bowl of strawberries and kiwi, an unsweetened tea or coffee.

Cream of tomato soup, 150 grams of hake with tomatoes and capers, 200 grams of mixed salad.

50 grams of rice spaghetti with olive oil, 200 grams of salad, 2 kiwis, a diuretic tea.

Pumpkin cream, 150 grams of boiled cod with parsley and lemon, grilled vegetables (eggplant, tomatoes, peppers, zucchini).

50 grams of rifles with cherry tomatoes, 200 grams of fruit salad, 2 kiwis, a diuretic tea.

Unleavened bread (unleavened bread) from wholemeal flour from Michel Montignac

Montignac diet, unlike other nutritional diets, does not exclude the consumption of bread and pastries, in this sense being created a series of products with low GI: unleavened bread (unleavened bread), wholemeal rye bread, cookies, flaxseed cookies and lemon, fruit bars and fruit and chocolate bars.

The method discovered and successfully applied by the French nutritionist Michel Montignac it is an original and successful method both for weight loss and for maintaining an enviable figure, following the adoption of a healthy and balanced lifestyle.

Essence Montignac method is a totally balanced diet, without any deprivation of food, but carefully focused on choosing the right glycemic index (GI) products.

Based on Montignac nutrition principles and under the direct coordination of the nutritionist, a range of French products, ecologically certified under the ECOCERT logo, was created by the French Ministry of Agriculture, products that can be used directly in the weight loss plan and subsequently for weight maintenance and a healthy lifestyle.

These specially made products can now be found in Michel Montignac range and are divided into the following categories:


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